Passover Banana Coffee Cake – A Moist and Flavorful Holiday
Passover Banana Coffee Cake is a moist, flavorful cake made with ripe bananas and Passover-approved ingredients. Instead of regular flour, the recipe uses matzo cake meal or almond flour to keep it suitable for the holiday. The cake is soft, lightly sweet, and often topped with a cinnamon nut crumble. It pairs wonderfully with coffee or tea and can be served for breakfast, brunch, or dessert. Easy to prepare and comforting in flavor, it is a favorite Passover treat.
Ingredients
For the Cake
- 3 ripe bananas (mashed)
- 3 large eggs
- ½ cup sugar
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¾ cup matzo cake meal or almond flour
- ¼ cup potato starch
- 1 tsp cinnamon
- ½ tsp baking soda (Passover-approved if required)
- ¼ tsp salt
For the Streusel Topping
- ¼ cup chopped walnuts or pecans
- 2 tbsp sugar
- ½ tsp cinnamon
- 1 tbsp melted butter or oil
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mash the bananas until smooth.
- Add eggs, sugar, oil, and vanilla extract, and mix well.
- In another bowl, combine matzo cake meal, potato starch, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until combined.
- Pour the batter into the prepared pan.
- In a small bowl, mix streusel ingredients and sprinkle over the batter.
- Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Almond flour can make the cake softer and richer.
- The cake may be slightly denser than regular coffee cake.
- Let the cake cool before cutting to maintain structure.
- Store leftovers in an airtight container.
- Add chocolate chips for extra sweetness.
- Coconut sugar can replace regular sugar.
- Best enjoyed fresh but keeps well for 2–3 days.